2 pork tenderloins (1-1/2 lb.)1/4 cup KRAFT Sun-Dried Tomato Dressing1 Tbsp. GREY POUPON Dijon Mustard1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken1/3 cup dried cranberriesCUT each tenderloin crosswise into 6 slices. Pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Add to large nonstick skillet sprayed with cooking spray. Cook on medium-high heat 3 min. on each side or until browned on both sides. Reduce heat to low.COMBINE dressing and mustard; pour over meat. Continue cooking 3 min. on each side or until meat is cooked through and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to the water along with the stuffing mix.SPOON stuffing onto serving plates. Add meat; drizzle with sauce.